Drudgery, Drama, and Dessert: Pineapple Upside Down Cake

The fun thing about making everyone's birthday cakes is that I get to try new recipes. I get to make things that I might never otherwise make. This week my friend Tricia asked for a pineapple upside down cake. No offense Tricia - but when I think of pineapple upside down cake I think of 1973 and groovy fondue parties with a cake covered in pineapple rings and maraschino cherries to follow. Without it being requested, I doubt I ever would have made one.

What do you know... it turned out to be quite yummy! I nixed the cherries because they seemed just too retro. I am not much for fruity cakes but I did think it was good. The actual cake part was very good. It was very moist and had good flavor Next time I need a yellow cake recipe, I think I am going to try this recipe without the pineapple.

Here is the recipe in case any of you want a great throwback dessert. :)

Pineapple Upside Down Cake

Ingredients

1/2 cup butter

1/2 cup brown sugar

1 large pineapple cored, sliced into 1/3-inch rings (about 10)

1/4 cup dark rum

1/2 cup heavy cream

For the cake:

2 cups flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

3/4 cup butter, softened

1 1/3 cups sugar

3 eggs, separated

1 1/2 teaspoons vanilla

1/4 cup fresh pineapple juice

1/2 cup buttermilk

Directions

Combine butter and brown sugar in a skillet and heat until bubbly. Add pineapple and caramelized to a deep golden brown, turning once. Remove from skillet and set aside. Pour rum and cream into a skillet and cook over low heat 5 minutes, until thickened, stirring constantly with a whisk. Remove from heat.

Butter a 10-inch round cake pan and line with parchment paper. Arrange pineapple rings to cover bottom of pan. Pour cooled sauce over pineapple and set pan aside.

Sift together flour, baking powder, soda and salt. Set aside

In a large bowl cream butter and sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Add vanilla. Combine pineapple juice and buttermilk. Alternately add sifted dry ingredients and juice/buttermilk mixture to creamed mixture (begin and end with dry ingredients.) Whip egg whites to soft peaks and fold into batter.

Bake at 350 degrees about 40-45 minutes, or until a tester comes out clean. Invert onto a serving platter.

Rest cake on rack for 2 minutes. Slide a paring knife around the edge of the cake to loosen it from the pan. Place a serving platter over the pan and hold tightly. Invert the cake onto the platter. Carefully remove the cake pan. If any fruit sticks to the pan bottom, remove and position on top of cake.